Monthly archive for November 2013

We’ve sautéed white mushrooms before, now we’ll work with chanterelles. Chanterelles are golden-color fleshy wild mushrooms that have a relatively mild and slightly fruity flavor. I’ve noticed they hold their shape nicely while being sautéed, and do not collapse easily as other mushrooms varieties do sometimes.

Sautéing the chanterelles with garlic brings about the mushroom’s earthy flavor. Toss some fresh parsley on top, and a colorful, healthful, and nutritious dish is ready.